Breakfast South Indian

Pesarattu Dosa

Pesarattu dosa is made up of soaked green moong with the topping of onion, tomato, chilly and coriander, which makes this recipe healthy and nutritious. You can add the choice of your toppings. Its a perfect breakfast option full of protein and can be prepared in very less time. It tastes perfect with red capsicum chutney, it also goes well with coconut chutney.

Preparation Time: 8hrs+10mins  ∏  Cooking Time: 15mins  ∏  Servings:2-3 (6 Uttapam)

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients:

Main Ingredients

  •  1 cup(250 gm) green moong (soaked overnight)
  • 1 small size onion finely chopped
  • 1 small size tomato finely chopped
  • 2-3 teaspoon finely chopped green bell pepper (optional)
  • 1 green chilly finely chopped + 2 green chilly
  • 1-1/2 inch ginger roughly chopped
  • 1/4 cup cooked rice (or soaked poha)
  • 2-3 teaspoon corn meal (or rice flour)
  • 2 teaspoon vegetable oil for greasing the pan and drizzling
  • 1/4 cup finely chopped fresh coriander leaves
  • Salt as per taste

 

pesarattu-dosa1

How to make Pesarattu Dosa:

Step1: In a blender/grinder combine soaked green moong along with rice (or poha), 2 green chilly, ginger, half of the fresh coriander and make a smooth paste using 1/4 cup of water (or as required).Make sure not to make it too watery, batter should be of thick consistency like we make for uttapam.

pesarattu-dosa2

Step2: Mix all the chopped vegetables (onion, tomato, green chilly, bell pepper and Coriander leaves) and sprinkle some salt in the mixture.

uttapam_image7

Step3: Now in the batter add corn meal (or rice flour) and salt as per you taste. Mix everything well, check for the consistency in the picture below.Batter is ready for making dosa.

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Step:4 Heat a tawa or griddle and spread some oil. you can also use a non stick pan. Take the batter in a large serving spoon. Pour the batter and spread it gently. don’t spread too much.

Step5: when the batter is still raw from the top, add the vegetable mixture. Gently press the onions-tomatoes with the spatula, so that they stick to the batter. Drizzle some oil on the sides and the top.

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when the base is cooked and lightly browned, flip gently. Cook till the onions and tomatoes are light golden in colour and is soft.

Flip and serve hot. if you want you can flip a couple of times too for even cooking. For making plain dosa cook the them without any toppings.

Step8: Serve Pesarattu dosa with red capsicum chutney, coconut-peanut chutney or coriander chutney.

Pesarattu Dosa

 

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